Rasam

For The Rasam Masala1 tsp masoor dal (split red lentil)
1/2 tsp chana dal (split bengal gram)
1 tsp coriander (dhania) seeds
3 whole dry kashmiri red chillies , broken into pieces
5 to 6 peppercorns (kalimirch)
1/8 tsp cumin seeds (jeera)
4 to 6 curry leaves (kadi patta)

Other Ingredients2 tbsp toovar (arhar) dal
1/2 cup tomato pulp
1/4 cup tamarind water
1/4 tsp turmeric powder (haldi)
salt to taste
2 tsp coconut oil or any other refined oil
1/4 tsp mustard seeds ( rai / sarson)
3 to 4 curry leaves (kadi patta)
1/4 tsp asafoetida (hing)
2 tbsp chopped coriander (dhania)for the garnish

Method
For the rasam masala

1. Combine all the ingredients in a small non-stick pan, and dry roast on a slow flame for 5 to 7 minutes or till they release flavour, while stirring continuously. Keep aside.
2. Allow it to cool slightly and blend in a mixer to a smooth powder. Keep aside.

How to proceed

1. Combine the toovar dal and 1 cup of water and pressure cook for 4 whistles.
2. Allow the steam to escape before opening the lid. Whisk the dal thoroughly and bring to a boil.
3. Add the tomato pulp, tamarind water, turmeric powder and salt, mix well and simmer for 3 to 4 minutes, while stirring continuously.
4. Add the rasam masala, and 3 cups of water, mix well and simmer for 5 to 7 minutes.
5. For the tempering, heat the oil in a small non-stick pan and add the mustard seeds.
6. When the seeds crackle, add the curry leaves and asafoetida and sauté on a medium flame for a few seconds.
7. Pour the tempering over the boiling rasam and mix well.
8. Serve hot garnished with the coriander.

Handy tip :

1. Blanch 3 medium tomatoes in hot water, peel and blend in a mixer to get ½ cup of tomato pulp.

https://www.google.co.uk/amp/s/m.tarladalal.com/Tomato-Rasam-32903r%3famp=1

Red chutney for idli

• 2 tsp oil
• 2 tbsp chana dal
• 4 cloves garlic
• 1 inch ginger
• 1 onion, finely chopped
• 3 whole kashmiri red chilli, dried
• ¼ tsp turmeric / haldi
• salt to taste
• water to grind

Instructions ( 1 cup =255 ml)

1. firstly, heat a pan with some oil.
2. further saute 2 tbsp chana dal to light golden brown.
3. add in 4 cloves garlic, 1 inch ginger and 1 onion.
4. saute well till the onions turn translucent.
5. additionally add in 3 whole dried red chilli, ¼ tsp turmeric and salt to taste.
6. saute well till the chillis turn crisp.
7. cool the mixture completely, and transfer to the blender.
8. blend to smooth paste adding water as required.
9. finally, serve red chutney with mysore masala dose or cheese dosa.

http://hebbarskitchen.com/red-chutney-dosa-chutney-mysore-masala/

Khandvi in pressure cooker

Khandvi

https://bhavnaskitchen.com/khandvi-in-pressure-cooker/

• For the Batter:
• 1 cup Besan (Chickpea Flour)
• 3/4 cup Plain Yogurt (Dahi)
• 1 tbsp Mix of Ginger and Green Chili Paste
• 1/4 tsp Turmeric (Haldi)
• Salt to taste
• 11/3 to 11/2 cups Water (Depend on Yogurt, if yogurt is not thick add little less than 11/2 cups)

Note: Be very specific about measurement or else the recipe may not work)

For seasoning:

• 1 tbsp oil
• 1/2 tbsp mustard seeds (Rai)
• 1 tbsp Sesame seeds can be added as well

for the filling: Optional

• 2 tbsp fresh grated coconut or Paneer or Cheese
• 2 tbsp chopped coriander leaves/dhania patta

1. Grease 2 trays or thalis with ½ teaspoon oil and keep it ready.
2. In a medium bowl(Make sure it can fit into cooker and should be heat tolerant) mix Besan, Yogurt, Ginger, Green Chili, Turmeric, Salt with water. Be sure to add just little water initially to make smooth paste and then add rest of the water. The final batter will be like thick milk.
3. Now, into the pressure cooker, add 11/2 cups water and place bowl of batter in it and cover the cooker with whistle on.
4. Cook on medium heat and hear about 5-6 whistles.
5. Allow pressure cooker to cool naturally till all the air escaped.
6. When you hear no hissing sound, open the cooker carefully, the batter should be really hot, if you see water on top, drain and start stirring the batter vigorously till smooth and quickly spread onto thali before it cools down. If the batter cools down, you won't be able to spread.
7. Let batter settled.
8. In mean while, prepare seasoning.
9. In a small wok, heat up 1 tbsp oil on medium to high heat.
10. When the oil is hot enough, add mustard seeds, and let them pop, turn off the stove.
11. Coming back to the trays, sprinkle Dhaniya and paneer on top, cut and roll the Khandvi.
12. Pour Tadka on rolls and serve.
13. Finish Khandvi same day or refrigerate no more than one day.
    
    
    
    

Palak paneer- saag version

Palak Paneer Ingredient: 1. Spinach 1 bunch (400 gram) 2. Paneer 200 gram 3. Chickpeas/ Besan Flour 1 tsp 4. Onion 1 5. Ginger & Garlic 1-2 tsp 6. Salt,red chili,Gram masala ½ tsp each 7. Pinch of turmeric 8. Ghee 2-3 tsp

Method-
Boil palak and then bring it.
Heat ghee and prepare tadka - fry onions followed by garlic and ginger.
Add tadka to boiled palak. Add all dry masala,
Make a paste of water and besan and add it to palak mixture and cook.
Last add paneer and cook.
It's ready

https://m.youtube.com/watch?v=LmKw-n_uaCw

Garlic egg Pulav !!

Heat oil in a pressure cooker, add cumin seeds, mustard seeds and red chilli dry 2 to 3, add hing and one  chopped onion and salt to taste.. stir it till onion turns golden, add 2 big tomatoes red Chili powder, turmeric and garam masala to it.. stir till tomatoes are finely cooked.. meanwhile put whole garlic in warm water and clean the top skin of it .. add whole garlic 2 to 3 ( one whole garlic per person) then add boiled eggs.. mix the masala well add washed and soaked rice and water.. put the lid and pressure cook it to 3 whistles If using basmati rice.. and it's ready.. you can add fresh coriander to the masala or to garnishing too..

PS: for one cup rice take 1 1/2 cup water.

Butter naan

Atta
Yogurt
Salt
Sugar
Soda to make the dough
Mix yogurt salt and sugar till sugar is dissolved
Add enough soda water to make tight dough.
Leave for 2-3 hours till the dough is risen.
Lightly knead the dough again
Make the naan. Sprinkle kalonji, finely chopped garlic & green chilli and roll  naan and cook like roti.
Spread butter and eat .

Rasgulla

Milk -1 Litre
Vinegar -3 tblsp

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Sugar-2 cups

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Water-3 &1/2cups

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Elachi powder-1 pinch
Maida-1tbsp

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Ice cubes-12 nos

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Nuts (optional)-For garnish

Method-

1-Boil the milk and add vinegar to make chena.Add  the Ice cubes and mix well. ice cubes are added to stop the curdling at that instant. It prevents the chenna to become hard and helps for soft texture.

2. Strain the Chena in a cloth and wash with cold tap water  to  remove the sourness of vinegar. 

3. Press the Chena between the plates to take out excess water.

4. Add maida and make a smooth dough.

5. Make small balls out of it.

6. Boil water, sugar and elaichi powder. 

7. When the sugar is dissolved add rasgulla to it.

8.Cover the pressure cooker and cook it till you get one whistle in medium flame. After a whistle,simmer more(low flame) and keep for another 5 minutes.

9. Let the cooker cool down by itself. 

Rasgulla are ready 

http://www.rakskitchen.net/2010/10/rasgulla.html?m=1